Updated Post on 30-12-2016

I have updated recipe 2 to have one without cream cheese such that it is crispier.  The one with cream cheese is sandier. Method of preparation is the same.

INTRODUCTION

Bak Kwa or pork jerky is definitely not new.. It appeared at least 2-3 years ago especially among the English speaking Facebook Group and blogs. Therefore, this exotic cookie’s concept is not mine but the recipe is developed by me.

It is rather funny if I go and buy the expensive bak kwa just to prepare this cookie. Since i am preparing some homemade bak kwa the day before, I have decided to use the bak kwa for my cookies. I regretted to have eaten all the trimmings during the day of preparation. Otherwise , this preparation will be an ideal way to get rid of such trimmings.

If you are interested in the preparation of home made bak kwa, you can refer to this post: I Have No Patience And I Prepared My Instant Bak Kwa–Instant Chinese Pork Jerky

For this recipe, cream cheese is added to soften the dough, I believed a slightly sandy cookies is great for this cookie as opposed to the hard crispy type. In addition, the slight cream cheese flavour do blend well with the other ingredients in the cookies. Since meat is used, I have opt to make it a savoury cookie. I find that savoury cookies always stand out in a tray of sweet cookies. Other savoury cookies include cheesy gold bar, shrimp floss cookies and etc. However, if you prefer a sweet cookie, you can easily substitute the seasoning with a small quantity of salt.

As for the design, It is up to individual. In the internet, such cookies can be in a form of round shape, square shape or even cut out shape. I do not have many moulds and I just used a small mould used for pineapple tarts. Instead of putting pineapple jam in the centre, I placed a piece of bak kwa in the centre.

WHAT IS REQUIRED

Servings: About 50-60 small cookies depends on size

Recipe 1 – With cream cheese version

• 200 grams of plain flour
• 80 grams of butter
• 60 grams of cream cheese
• 75 grams of bak kwa (pork jerky)
• Pinches of salt*
• 1/2 tablespoon of cooking wine (optional)*
• 1/4 teaspoon of chicken stock powder *
• 1/8 teaspoon of five spice powder*
• Additional 150 grams of bak kwa for decoration (optional)

*If you prefer a sweet cookie, omit items mark (*) and replaced with 50 grams of castor sugar.

Recipe 2 – Without cream cheese version

• 200 grams of plain flour
• 120 grams of butter
• 75 grams of bak kwa (pork jerky)
• 1 egg white
• Pinches of salt*
• 1/2 tablespoon of cooking wine (optional)*
• 1/4 teaspoon of chicken stock powder *
• 1/8 teaspoon of five spice powder*
   

*If you prefer a sweet cookie, omit items mark (*) and replaced with 50 grams of castor sugar.

STEPS OF PREPARATION

• For both recipe 1 and 2, the method of preparation is the same.

• Pre-heat the oven to 170 degree Celsius.

• In a food processor, blend the pork jerky until small bits. Add the cream cheese and butter, blend until well combine. Add the flour, follow by the seasonings and wine. Blend until it form a pliable dough.

• Transfer the dough out on a light floured surface or clingy wrap. Roll it flat. Use your preferred mould to mould the dough. If you are using pineapple tarts mould, use some thing to cut the bak kwa into a round shape (I used piping nozzles). Place a piece of the bak kwa at the centre of the dough. Bake in the pre-heated oven of 170 degree Celsius for about 12-15 minutes. Let the cookies rest in the tray for 5 minutes before transfer to a wire rack for complete cooling.

• For crispier cookies, after 15 minutes, reduce the temperature to 150 degree Celsius, bake until crispy 

CONCLUSION

Remember to save the trimmings of your home made bak kwa for this cookies. If you like it sweet, just forget about the normal seasonings and substitute with 50 grams of sugar. The cookies are supposed to have a five spice fragrant, sandy with some bak kwa bits to bite with.

For more Chinese New Year related cookies, snack and steamed cake recipes, you can have a copy of “Easy Chinese New Year Recipes – A step by step guide” that was packed with 30 recipes, 60 pages at a reasonable convenience fee of USD3.50. The recipes covered various recipes from auspicious radish cake to nian gao to traditional kuih bangkit to trendy London almond cookies. Of course not forgetting both type of pineapple tarts. You can purchase by clicking the link above. You can either pay using Pay Pal or Credit card account. Please ensure that you have an PDF reader like Acrobat or iBooks in your mobile phone or iPad if you intended to read it in your ipad or mobile phone. Should there be any problems of purchasing, feel free to contact me at kengls@singnet.com.sg and separate arrangement can be made.

Hope you like the post today. Cheers and have a nice day.

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